Lime pieces in lemon juice, with mustard dal and chili powder, tempered in oil for a most appealing and very hot taste. Made by salting and fermenting limes with chiles and spices, lime pickle is fiery, tangy, and crazy-flavorful. I fold it into mayo for hopped-up sandwiches, serve it with braised meats, add some to cooked beans, and, sometimes, just eat it with a spoon. They're salty and sour and a bit tangy. I read of children in the 1860s eating them in conjunction with sweet candy. Other taste testers said they would go good with nuts and beer.